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|Unbleached all purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Grated lemon zest||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Anise extract||3⁄4 Teaspoon|
|Currants||1 Cup (16 tbs)|
|Chopped dried apricots||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3109 Calories from Fat 712
% Daily Value*
Total Fat 80 g123.2%
Saturated Fat 16 g80.1%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 903 mg37.6%
Total Carbohydrates 535 g178.3%
Dietary Fiber 25.6 g102.5%
Sugars 204.8 g
Protein 67 g133.1%
Vitamin A 150.5% Vitamin C 122.3%
Calcium 63.2% Iron 146.4%
*Based on a 2000 Calorie diet
2. In a medium-size bowl combine the flour, baking powder and salt; set aside.
3. In another medium-size bowl, using an electric mixer, cream tegether the margarine and sugar. Beat in the eggs, one at a time, then beat in the lemon zest and juice and the anise extract. Gradually add the dry ingredients, beating constantly 1 to 2 minutes, or until almost incorporated. Add the currants and apricots, and beat 1 minute more, or just until combined.
4. Divide and shape the dough into two 2 1/2-inch-thick loaves. Place them on a nonstick baking sheet and bake 30 minutes, or until just beginning to brown. Transfer the loaves to a rack and let them cool 45 minutes.
5. Preheat the broiler.
6. Place the loaves on a cutting board and, with a serrated knife, cut them diagonally into 3/8-inch-thick slices. Lay the slices on a baking sheet and broil 5 inches from the heat 1 minute, or until lightly browned. Carefully turn the biscotti and brown another minute. Transfer them to a rack to cool, then store in an airtight container.